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  #1  
Old 11-01-2015, 07:11 PM
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Default How long have you kept smoked cheese...vacuum packed?

Hi folks!

I am smoking up another ton of cheese now that we have cooler temps. Tonight will be smoked sharp cheddar 10 lbs!!!

I just finished up another brisket and it is holding in the cooler wrapped like a baby in swaddling clothes ! The yoder is all cooled down to 60 degrees after the brisket and the cheddar will be smoked with an Amazn tube with BBQr's delite apple pellets.

My QUESTION:

While "digging" through the cheese stash in the refrigerator I came across a batch of hickory smoked cheddar that is from March 2015. It still has a great seal with no air or mold evident on the cheese.

Is it March 2015 SAFE to eat now? This would be "epic" cure for me as the cheese usually is within a month...usually within 3 weeks (my fav for curing).

Thanks a ton!

Mike :)
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Last edited by AnglerMike; 11-01-2015 at 07:32 PM.
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  #2  
Old 11-01-2015, 07:23 PM
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Enjoy with gusto! And crackers and beer.
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  #3  
Old 11-01-2015, 07:32 PM
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Quote:
Originally Posted by Richtee View Post
Enjoy with gusto! And crackers and beer.
Goin' for it Richtee!!!! Will have some of it with the brisket I just smoked up!!!
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  #4  
Old 11-01-2015, 07:35 PM
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I have some over a year old. I have seen people with over 2 year old cheese.
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  #5  
Old 11-09-2015, 06:15 PM
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Quote:
Originally Posted by AnglerMike View Post
Hi folks!

I am smoking up another ton of cheese now that we have cooler temps. Tonight will be smoked sharp cheddar 10 lbs!!!

I just finished up another brisket and it is holding in the cooler wrapped like a baby in swaddling clothes ! The yoder is all cooled down to 60 degrees after the brisket and the cheddar will be smoked with an Amazn tube with BBQr's delite apple pellets.

My QUESTION:

While "digging" through the cheese stash in the refrigerator I came across a batch of hickory smoked cheddar that is from March 2015. It still has a great seal with no air or mold evident on the cheese.

Is it March 2015 SAFE to eat now? This would be "epic" cure for me as the cheese usually is within a month...usually within 3 weeks (my fav for curing).

Thanks a ton!

Mike :)
I have some in fridge since 2013 waiting I have a friend that does it and has had some for up to 12yrs aged,,, As long as no air gets to it you are good to go.

DS
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  #6  
Old 11-09-2015, 10:41 PM
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I am with the other guys. March 2015 should be no problem if it looks good. I had a 1/2 pound block of cheap mild cheddar that I smoked for 2 hours then vacuum sealed that accidentally did not get rotated and was 15 months old when we ate it.

HK91
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  #7  
Old 11-10-2015, 04:34 AM
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NO!! Don't eat it! Send it to my house for proper disposal!!

Should be good...
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  #8  
Old 11-10-2015, 09:27 AM
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Heck, finding cheese like that is kind of like putting on your coat from last year and finding mystery money in the pocket! It really makes a guy's day!!

Enjoy that cheese.
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  #9  
Old 11-10-2015, 07:28 PM
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Quote:
Originally Posted by BBQ Engineer View Post
Heck, finding cheese like that is kind of like putting on your coat from last year and finding mystery money in the pocket! It really makes a guy's day!!

Enjoy that cheese.
Hehehe... I took out my Varsity jacket a few years ago and found....
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  #10  
Old 11-12-2015, 01:10 PM
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HEHEHEH!!!! The cheese was OUTSTANDING by the way!!!
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  #11  
Old 11-12-2015, 01:15 PM
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Quote:
Originally Posted by Richtee View Post
Hehehe... I took out my Varsity jacket a few years ago and found....
I hope it wasn't used...
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  #12  
Old 11-12-2015, 06:04 PM
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Uhhh.....perhaps it was something that was "smoked".....

LOL......

Mike ;)
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